McKeown et al. report in Eurosurveillance today that Salmonella Typhimurium DT8 was a very rare cause of human illness in Ireland between 2000 and 2008, with only four human isolates from three patients being identified.
Over a 19-month period between August 2009 and February 2011, 34 confirmed cases and one probable case of Salmonella Typhimurium DT8 
were detected, all of which had an MLVA pattern 2-10-NA-12-212 or a closely related pattern.
The epidemiological investigations strongly supported a link between illness and exposure to duck eggs. Moreover, S. Typhimurium with an MLVA pattern indistinguishable (or closely related) to the isolates from human cases, was identified in 22 commercial and backyard duck flocks, twelve of which were linked with known human cases.
A range of control measures were taken at farm level, and advice was provided to consumers on the hygienic handling and cooking of duck eggs. Although no definitive link was established with a concurrent duck egg-related outbreak of S. Typhimurium DT8 in the United Kingdom, it seems likely that the two events were related. It may be appropriate for other countries with a tradition of consuming duck eggs to consider the need for measures to reduce the risk of similar outbreaks.
The complete report is available at http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20454.
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about cleanliness and I take pains to avoid cross-contamination in the kitchen..jpg)
In light of these new cases, the FSAI advises caterers to be particularly strict in adhering to best hygiene practices and to only serve duck eggs or duck egg products that have been thoroughly cooked prior to consumption. It also reiterates the need for strict procedures to be followed at all times to avoid cross contamination between raw and cooked foods.